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Thin Mint Energy Bites on a platter. Glasses of milk in background.
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5 from 2 votes

Thin Mint Energy Bites

Gluten-Free, Grain-Free, Dairy-Free (If Modified)
Prep Time20 minutes
Cook Time33 minutes
Total Time55 minutes


  • 5 medjool dates, pitted
  • 1 cup crumbled grain-free chocolate wafer cookies, divided (I like Siete Foods Mexican Chocolate Shortbread Cookies for a gluten-free, dairy-free, and grain-free option) *See Note
  • 1 ½ cups almond flour
  • ¼ cup cocoa powder
  • ¼ cup ground flaxseed
  • ¼ cup hemp seeds
  • 2 teaspoons espresso powder, optional
  • 1/4 cup runny almond butter, sub cashew butter
  • ¼ cup maple syrup
  • 2 tablespoons melted and cooled coconut oil or liquid coconut oil
  • 1 ½ teaspoons peppermint extract
  • Pinch kosher salt

For the Chocolate Coating:

  • ¾ cup semi-sweet chocolate chips (used dairy-free chocolate chips to keep this dairy-free)
  • ¼ teaspoon peppermint extract
  • 1 tablespoon solid or liquid coconut oil
  • Flaky salt - optional


Make the Bite Base:

  • Line a half baking sheet or large plate with parchment paper and set aside.
  • Add the dates to a small bowl. Pour over boiling water, enough to cover them, and allow the dates to soften, about 10 minutes. Once soft, drain off the liquid and set aside.
  • To the bowl of a food processor fitted with the blade, add in ½ cup of the crumbled cookies, almond flour, cocoa powder, flaxseed, hemp seeds, and espresso powder. Pulse for about 5 seconds to combine, or until the cookies are totally combined with the rest of the dry ingredients. Add in the soaked dates, almond butter, maple syrup, melted coconut oil, peppermint extract, and salt. Pulse in ten-second increments, scraping down the sides as needed, until the dough has formed.
  • Add in the remaining crumbled cookies, and pulse for an additional 10 seconds until just combined. You want to have a little bit of that texture still, but not big chunks of cookies. You will know that you pulsed the dough enough when you can press it in your palms and it holds its shape.
  • Using a cookie scoop, portion out 20-24 balls, rolling them until smooth and placing them on the prepared baking sheet. Transfer to the fridge and allow to set for 5 minutes while you prepare the chocolate.

Make the Chocolate Coating:

  • In a medium, microwave-safe bowl, add the chocolate, peppermint extract, and coconut oil. Microwave in 30-second increments, stirring between each interval, until melted.

Assemble the Bites:

  • Remove the balls from the fridge. Carefully place each ball in the chocolate, and using two forks, gently move the ball around in the chocolate until it is entirely coated. Allow the excess chocolate to drip off, and place them back on the baking sheet. Top with flaky salt if desired.

Freeze the Bites:

  • Transfer to the freezer for 30 minutes and allow the chocolate to set.


Cookie Note: It’s important that the cookies are crumbled and not totally crushed into a crumb or else the measurement will be off.